Preheat oven to 350 degree F and line a baking sheet with parchment paper.

Place the carrots, zucchini, and apple in a bowl and set aside. Place the onion in a food processor and pulse until very finely chopped. Set aside. Place mushrooms in food processor and chop very finely.

In a large saute pan, add the olive over moderate heat. Add the onion and garlic and cook, stirring often, until the onion is softened, about 2 minutes. Add the carrot, zucchini, and apple along with the salt and pepper. Cook for another 5 minutes, stirring frequently. Add the mushrooms and continue sauteeing another 5 minutes, or until the liquid the mushrooms gives off has evaporated and are tender.

Turn the heat off and add the Worcestershire sauce, tomato paste, and parsley. Transfer to a large bowl and let cool.

When the mixture has cooled enough to handle, add the eggs, breadcrumbs, and turkey. Using your hands, mix together well.

Shape the mixture into hearts by using a heart shaped cookie cutter: form a patty in your hands about 1/2 inch thick and press the cutter into it. Take off excess and place on the baking sheet. Since the mixture is very moist, work quickly so they don't fall apart.